Kimchi and Tofu Soup Recipe

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Kimchi and Tofu Soup
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Ingredients:

Directions:

  1. Heat sesame oil in a pan and sauté kimch for a few minutes.
  2. Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
  3. Cover and bring to boil. Reduce heat and cook until vegetables are soft.
  4. Add scallions and cook a few more minutes.
  5. Adjust the taste with some salt (about 1/2 tsp).
  6. Transfer the soup to bowls, infuse love and serve!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 454.46 Kcal (1903 kJ)
Calories from fat 265.32 Kcal
% Daily Value*
Total Fat 29.48g 45%
Sodium 1888.29mg 79%
Potassium 457.84mg 10%
Total Carbs 26.59g 9%
Sugars 9.28g 37%
Dietary Fiber 12.46g 50%
Protein 24.64g 49%
Vitamin C 35.6mg 59%
Vitamin A 21.3mg 709%
Iron 6.3mg 35%
Calcium 606.4mg 61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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